Pan Brisket
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A american take on pan brisket, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 8 to 12 lb. Packers brisket
- minced dry onions
- Figard liquid smoke
- barbecue sauce
- hamburger buns
Method
Rinse brisket and place on a large pan with the fatty side up. Cover top generously with minced onions.
Sprinkle 2 ounces of liquid smoke.
Cover pan with aluminum foil and seal tightly. Cook at 250° for 8 to 10 hours.
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